Tomato Basil Pasta Sauce
Tomato Basil Pasta Sauce
Rachel Artus | October 19, 2020
- prep time: 10 minutes
- cook time: 45-50 minutes
- total time: 1 hour
- servings: 3-3.5 liquid pints
Ingredients:
1 Tbsp olive oil
1 cup yellow onion, finely diced
3-4 garlic cloves, minced
½ cup red wine
½ chicken bone (or vegetable) broth
2 24-oz cans San Marzano crushed and peeled tomatoes, blended
2 bay leaves
¼ cup loosely packed basil, chopped chiffonade style
½ Tbsp tomato paste
3 tsp kosher salt
1 tsp black pepper
¼ tsp paprika
1 Tbsp balsamic vinegar
¼ tsp dried oregano
1 small parmesan cheese rind
Optional: 4 marine or bovine collagen peptides (24-40 grams added protein, respectively)
Instructions:
- In a large saucepan, heat olive oil on low to medium heat and add the diced yellow onions. Stir frequently until onions become translucent, then add minced garlic and continue to sauté for another 2-3 minutes until garlic becomes fragrant.
- Add red wine, stir and allow to reduce by half. Then add chicken bone or vegetable broth and collagen (if on hand) and let simmer for 5-10 minutes.
- Blend the San Marzano tomatoes down to a slightly chunky liquid using a food processor, blender or Nutribullet/Ninja. Pour the two cans of blended tomatoes into the saucepan and add all remaining ingredients.
- Bring the sauce to a low boil for 3-5 minutes and stir to completely combine all ingredients.
- Reduce to simmer on low heat for a minimum of 30 minutes before serving.
There is truly nothing like a fresh and flavorful homemade tomato sauce. I’m new to the red sauce game (does anyone else with Italian friends and family members in their life feel slightly intimidated to attack their first pot o’ tomato sauce??)
Trust me, this recipe is tried and true and will wow your Italian friends because it’s bursting with flavor and only gets better with time. And by that, I mean that you can throw leftovers in the freezer and the flavor will only intensify!
Here’s a trick that I’ll pull out when I have red wine sitting around at home: I’ll deglaze the base of my saucepan with 1/2 red wine and then allow it to reduce by half. Then, I’ll add some more flavor (and protein) by adding 1/2 cup broth. Not only does this add another layer of flavor to the sauce, but it’s a great way to create a base for additional protein supplements. In addition to bone broth, I sometimes add unflavored marine or bovine collagen powder to soups and sauces to increase the protein content. Below you’ll see my onions and garlic simmering in reduced red wine and bone broth. How pretty is that color?
I think most people will agree, there are a few must-have ingredients that are essential for a sweet, tangy and delicious sauce: San Marzano tomatoes, fresh garlic, and an old parmesan rind. San Marzano tomatoes are the most famous plum tomato grown in Italy because of their intense flavor and low seed count. They are grown in rich volcanic soil at the base of Mount Vesuvius and they are the only tomatoes my family and I will make red sauce out of. Here’s a quick tip: these tomatoes are highly coveted and MUST have a certification sticker or label on the can. Check out the picture below—you can’t miss it!
There is no tomato sauce without fresh garlic. I don’t have the words for why it’s essential, but it is. DON’T skip the garlic! Along with nutrient properties that benefit cardiovascular health, garlic brings a flavor profile to sauce and will leave your dinner guests’ mouths watering. Without it, your sauce will fall flat and no one wants that!
Lastly, the parmesan rind. My mom showed me this trick and I’ve never looked back. If you have any parmesan rinds that are sitting in the back of your cheese drawer, save them! These simmer at the bottom of your sauce and add the most fragrant, savory and umami-cheesy flavors that are to die for. Plus, the rinds won’t melt down like grated parm!
What are your families’ essential ingredients in a sauce recipe? I’d love to hear about them in the comments below!